Protein oxidation affects eating quality of meat

What is it about?

Proteins are easily oxidized in fresh and in processed meat. We here review the current knowledge of how oxidative reactions affects the eating quality with special focus on texture and water-holding. Consequences of protein oxidation in meat and the effects on filament charges and protein cross-linking are described and discussed.

Featured Image

Why is it important?

Texture and water-holding are important meat eating quality traits as they greatly influence sensory properties and therefore the economic value of meat. These properties have been extensively studied. Nonetheless, the mechanisms defining meat tenderness and water-holding capacity are only partly understood as the meat structure is very complex. We here aim to increase the understanding the and the underlying mechanisms involved in oxidative modification of proteins, with a focus on meat structure and a novel perspective of protein net charges.

Perspectives